Thai Green Curry with Beed (Gaeng Keow Wan) Recipe

a bowl of Thai beef green curry

This delicious Thai Green Curry is fragrant, easy and fast – ready to eat in just 25 minutes. So good with freshly steamed rice!



250 ml coconut cream

80 grams Thai green curry paste

250 grams beef, sliced

8 kaffir lime leaves, hand-torn

½ cup water

½ teaspoon fish sauce

½ teaspoon sugar

8 Thai eggplant, quartered (If you can’t find the Thai eggplant, you can use 200 grams of any type you can find)

⅓ cup pea eggplant (also known as Turkey berry)

1 cup Thai basil leaves

For garnishes

Thai basil leaves

Thai red chilis


  1. Heat half of the coconut cream in a pot over medium heat.
  2. Once the coconut cream starts to boil, fry off the green curry paste in it until fragrant.
  3. Pour the rest of the coconut cream in and continue to stir for about 1-2 minutes
  4. Add beef and kaffir lime leaves to the pot and cook until the beef is done. If your curry is too thick, you can add ½ cup of water to it at this point.
  5. Add fish sauce and sugar and taste-test your green curry to see if it needs more fish sauce or sugar.
  6. Once the curry is boiling, toss in the Thai eggplant and pea eggplant and cook for another 2 minutes.
  7. Toss the Thai basil leaves in and turn off the heat.

Keywords: beef curry, Thai green curry, eggplant curry, Thai sweet basil, kaffir lime leaves